Ingredients

  • Crisps
    • 200 grams cheese, parmesan Regiano
    • 30 grams chives minced
  • Croutons
    • 85 grams italian bread 1/2 inch cubes
    • 30 milliliters olive oil
    • 1 clove garlic whole
  • Salad
    • 2 ½ Romaine Lettuce
  • Dressing
    • 1 eggs
    • 17 grams anchovies with oil
    • 1 clove garlic large
    • 25 milliliters lemon juice
    • ⅓ teaspoon dry mustard
    • 20 milliliters red wine vinegar
    • 50 milliliters olive oil
    • 2 teaspoons parsley chopped

Directions

1. Crisps: Preheat oven to 400*F/200*C/GM 6.
2. Coarsely grate Parmesan cheese. Make 3"/7cm diameter circles in parchment paper to fit a baking sheet. Place template on silicon/teflon sheet set in a baking sheet. Sprinkle cheese until densely covered. Bake in oven 2 minutes until slightly golden brown. Remove and sprinkle with chives. Bake 30 seconds more until just golden. Cool slightly and then transfer to parchment paper. Store in air tight container.
3. Dressing: Place eggs in a pan of boiling water. Immediately remove the pan from the heat and cover. Let stand for 1 minute. Remove the eggs from their shells. Place in a blender with the remaining dressing ingredients. Blend for 1 minute. Store in a covered glass jar, refrigerated. Can be stored for up to 3 weeks.
4. Croutons: Infuse olive oil with minced garlic, let stand 1 hour. Strain. Sauté bread cubes in olive oil until golden brown.

Notes
Serving Ideas:Original recipe serves 12.


Categories
DressingsSalads, Salad
Keywords
Salad DressingsSalads
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